I like to eat fattening foods and I have a serious sweet tooth.
I think cookies and cakes come from heaven and chocolate is the elixir of pure joy.
I think brown sugar is made in paradise and when I sink my teeth into anything cinnamony, gooey and chewy I feel like I'm in eternal bliss.
Sadly, my waistline disagrees, and so do my thighs. It seems like my waist has an army of fat cells at its disposal and is constantly scheming and plotting for expansion, just like the British empire. My thighs are no different. If I were to eat what I love to eat, as in devour enough baked goods to feed a small army, my thighs would rebel and inflate to the size of Godzilla causing an invasion. Every time I move the government would have to declare a state of emergency and call in the military.
Now that I've shocked you with this image, let's move on.
I need to stay in shape for health reasons (under doctor's threat) and for my emotional well being (though my husband would argue that I don't have a heart so it doesn't make sense that I would experience emotion). Since I would like to remain healthy, alive and functioning, I've learned to make quick, easy and flavorful meals.
So, what's for dinner tonight? I give you Picante Chicken Stir Fry...
hot & spicy... or spicy & hot... or whatever you're in the mood for.
Let's get cooking.
I already had the chicken marinading overnight but this is not necessary. You can marinade it for 5 minutes right before you start. I forgot to take a picture of the marinade because I'm getting senile. But basically, you put the taco or fajita seasoning in a bit of water and pour over the chicken. Mix them to coat the chicken and let it sit while you grab the rest of the ingredients.
Get a pan ready or you can use a wok if you think pans are inferior. Turn on the heat. Pour some olive oil into the pan. Make sure the heat is all the way up to high because we want to seal in those chicken juices otherwise they'd be running all over the place. Not the chicken, the juices. If the chicken starts to run all over the place then you have a problem. You may have to start taking your meds again.
I just like to make things ahead of time because I'm a total control freak and I'd rather spend my time updating my web site while I fight with the software that thinks being cooperative is like relinquishing control of the state and won't stop eating my pictures. Hmm.. maybe because they look so delicious. Ha! I crack myself up sometimes.
Okay, back to cooking...
When the chicken is done, remove it to a bowl, and then throw all the veggies in the pan.
Turn the heat to high, remove lid and pour the broth mixture.
You know how there's a potato person, and a meat person, and a veggie person? Well, I think if there was such a thing, then I'd be a tomato person. I love tomato.
Remove from heat and let it settle for a minute as the sauce thickens.
That just looks scrumptious... and the whole thing came together in under 30 minutes. You can't beat that on a Tuesday night.
And I'll stop there otherwise I'll start to sound like Rachel Ray. She makes some good dishes, but she's like the Energizer bunny hopped up on speed.
Makes 3 servings
3 Chicken breasts, boneless, skinless, cut into 1 inch cubes
1 Tbsp Taco or Fajita seasoning
1/4 cup water
1 tsp olive oil
1 small onion, thinly sliced
1 green pepper, sliced
10 baby carrots, sliced (or 1 large carrot sliced)
1 Tbsp soy sauce (low sodium if your doctor threatened you)
1 tsp cornstarch
1 tsp paprika
1 cup chicken broth, (fat free if you're worried about your waistline)
2 Tbsp tomato sauce
salt and pepper to taste
Place chicken in a bowl. Add taco or fajita seasoning and 1/4 cup water. Mix until well coated. Set aside.
Pour olive oil in a large pan. Turn heat to high and when ready place chicken in hot oil. Sear on high heat turning every few minutes to make sure chicken is thoroughly browned and cooked. Remove chicken to a bowl and set aside.
In the same pan, add onions, green peppers and carrots. Stir for a few seconds to coat with the leftover chicken juices. Add soy sauce and stir. Turn heat to low and cover for one minute. Meanwhile, combine cornstarch, paprika and chicken broth in a bowl. Stir until there are no lumps. Turn heat to high, remove lid and pour broth over vegetables. Immediately add chicken and stir to coat with the sauce. Add tomato sauce and salt and pepper to taste. Let cool for 2 minutes. Sauce will thicken as it cools.
Serve over pasta or rice.
Nutritional Info (Per serving)
Calories 334.58, Total Fat 4.73g, Cholesterol 136.88mg, Sodium 676.28mg, Potassium 977.69mg, Total Carbohydrates 13g, Fiber 3.51g, Sugar 6.21g, Protein 57.3g
Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.